Chocolate vanilla affogato recipe

An easy summertime treat, this chocolate vanilla affogato combines three of my favorite: chocolate, gelato, and espresso!

Now, what is an Affogato? 

The word “affogato,” comes from the Italian word “affogare,” which means “to drown,” and that is exactly what this dessert is: gelato/ice cream drowned in freshly brewed espresso. Obviously, it is the easiest dessert ever! (store bought anything doesn’t count!)

While that is the original recipe, and some might argue with me, that sometimes simple is the best approach, this time a little chocolate syrup might change your mind.

You know what I say, there’s no such thing as too much chocolate!

To make my chocolate vanilla affogato you need to start with the chocolate syrup.

I love the combination of the unsweetened chocolate and the sweetness of the International Delight Chocolate coffee creamer but you can use semi-sweet chocolate if you prefer.

In a heatproof bowl add 2 parts chocolate and 1 part coffee creamer, microwave in 30 seconds intervals until the chocolate is melted and smooth.

Set aside to cool for a couple of minutes. (you don’t want the gelato to melt right away before pouring the coffee)

Once your chocolate syrup has been slightly cooled, pour some into serving glasses (or even bowl, whatever you prefer)

Top the syrup with 1-3 generous gelato scoops. The most common gelato used in affogato is vanilla, but you can use whatever flavor you prefer (or have handy).

Before the gelato starts to melt in the heat of the summer, top your sweet treat with a shot of freshly brewed espresso and finish with some more chocolate syrup.

Dig in!

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Chocolate vanilla affogato recipe

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Roxana Yawgel

Yields 4 affogatos

An easy summertime treat, this chocolate vanilla affogato combines three of my favorite: chocolate, gelato, and espresso!

5 minPrep Time

5 minTotal Time

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Ingredients

• 6 oz chopped chocolate (unsweetened or semi-sweet)
• 1/2 cup International Delight Chocolate coffee creamer
• 1 pint gelato
• 4 freshly brewed espresso shots

Instructions

1. Place 2 serving glasses/bowls in the freezer.
2. In a heatproof bowl add the chocolate and coffee creamer. Microwave in 30 seconds intervals until the chocolate is melted. Stir to combine.
3. Set aside to cool for a couple of minutes. (to speed things up you can refrigerate)
4. Once the chocolate syrup is cooled, pour some in each of the 4 chilled glasses. (Save just a little syrup to drizzle over as finishing touches)
5. Divide the gelato by dropping 1-3 scoops in each glass.
6. Pour one espresso shot in each of the 4 glasses.
7. Finish with the remaining chocolate syrup.
8. Serve immediately.

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http://atreatsaffair.com/chocolate-vanilla-affogato-recipe/

Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.